Bread, baked ...........45 minutes

Bread, large loaves ......60 minutes

Biscuits and small cakes 15 to 20 minutes

To Cut Hot Bread

Use a knife greased with butter.

To Cut Butter

When cutting butter tear off a piece of the oil paper it is wrapped in. Wind the paper tightly around the knife blade, then cut and not a speck of butter sticks to the knife.

Hygienic Graham Bread

Mix 2 pts. graham flour with 1 pt. wheat flour, then 1 1/2 pints of fluid, 1/2 milk and 1/2 warm water. Mix in fluid 1 cake compressed yeast, 1/4 teaspoonful salt. Knead until dough no longer sticks to the hands. Put in bake pans at once, preferably closed ones. Allow dough to raise only moderately. Bake slowly and thoroughly. This makes 2 loaves. Use coarsest and fresh graham flour.

Mrs. J. R. Cornman,

Carlisle, Pa.

Recipe For Baking Bread

Grate 2 potatoes, pour over potatoes 3 1/2 pints boiling water. Let stand until luke warm, then add 1 tablespoonful sugar, 1 tablespoonful salt, 1/2 cake of yeast dissolved in luke warm water. Let stand over night. Next morning warm yeast, add 1 1/2 tablespoonfuls melted butter, work stiff. Let stand until it rises, then work out into loaves. Let it rise; bake 3/4 hour in moderately heated oven.

Mrs. Charles H. Richter.

White Bread

1 pint of flour, 1 even tablespoonful salt, 2 heaping tablespoonfuls of sugar, 1 heaping tablespoonful of lard. Take boiling water enough to make a stiff sponge, stir with a fork adding a little water at a time. Then stir in 1 qt. of boiling water, let cool till luke warm, add 1 1/2 soaked yeast cakes, and thicken with flour to a stiff sponge. Set in a warm place to rise, in winter time, over night. In the morning knead in a large loaf, let rise again, then put in pans. Let rise again; bake 45 minutes in a moderate oven. Mrs. M. Leonard.

Raisin Bread

Make a sponge at night of 1 qt. of sweet milk boiled and cooled, 1 tablespoonful of lard added to the warm milk. When cool stir in 2 beaten eggs, 3/4 lb. of sugar, flour enough to make a soft batter, and 1 yeast cake. In the morning add 1 tablespoon-ful of salt, 1 1/2 lbs. of seeded raisins, 1 1/2 grated nut-megs, flour to make a dough. Mold into loaves, let rise again; bake 3/4 hr. in a moderate oven.

Miss Emma Dellone.

Sweet Potato Bread

1 qt. flour, 1 tablespoonful baking powder, 1 tablespoonful lard, 1 1/2 pts. cold mashed sweet pota-toes; 1 teaspoonful salt. Mix potatoes with other ingredients, add water enough for a firm dough, roll, cut out with biscuit cutter and bake in hot oven.

Amelia Fisher.

Rye Bread

1 cup water, 1 cup yeast, 1 tablespoonful sugar, 1 teaspoonful salt, 1 teaspoonful lard, let rise, then work in pans, when light, bake.

Mrs. C. Anthony.

Boston Brown Bread

1 pt. thick milk, 1 qt. graham flour, 1/2 cup molasses, 1 teaspoonful of salt, 1 teaspoonful baking powder, 1 teaspoonful soda dissolved in a little hot water. Bake 1 hr. If more than this quantity is desired, do not double the receipt, but mix up another loaf the same way.

Mrs. R. M. Wirt.